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Smart Saganaki-Style Double Shrimp
with Oregano Roasted Veggies
Mediterranean vibes abound in this healthy meal – it's filled with shrimp, eggplant, potatoes, tomatoes, feta and our secret ingredient, fresh oregano!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Shrimp
(Contains Shrimp)
2 unit(s)
Garlic, cloves
¼ cup
Feta Cheese, crumbled
(Contains Milk)
7 g
Oregano
200 g
Yellow Potato
½ unit(s)
Eggplant
1 tbsp
Mediterranean Spice Blend
(May contain Sesame, Tree nuts, Triticale, Milk, Soy, Peanuts, Wheat, Sulphites, Mustard)
1 unit(s)
Zucchini
200 mL
Crushed Tomatoes
(May contain Sesame, Egg, Milk, Mustard, Gluten, Soy, Wheat, Fish, Sulphites, Tree nuts, Crustaceans)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Sugar*
0.12 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Strip a few oregano leaves from stems, then finely chop 1 tbsp (2 tbsp).
- Cut half eggplant into 1-inch pieces (use all for 4 ppl).
- Cut potatoes into 1/2-inch pieces.
- Arrange potatoes, chopped eggplant, 1 tbsp (2 tbsp) oil, half the Mediterranean Spice Blend and 1/2 tbsp (1 tbsp) oregano to a parchment-lined baking sheet. Season with salt and pepper, toss to combine.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 20-22 min.
- Peel, then mince or grate garlic.
- Cut zucchini into 1/2-inch half-moons.
- Add zucchini and 1 1/2 tsp (3 tsp) oil to a medium bowl. Season with salt and pepper, then toss to combine.
- Once veggies are flipped, add zucchini. Roast, until tender crisp, 10-13 min.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with remaining Mediterranean Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then garlic and remaining oregano. Cook, stirring constantly, until fragrant, 30 sec.
- Add crushed tomatoes and 1/4 tsp (1/2 tsp) sugar. Bring to a simmer over medium-high heat.
- Once simmering, add shrimp to sauce. Reduce heat to medium. Cook, stirring occasionally, until shrimp is pink and cooked through, 3-4 min.**
- Season with salt and pepper, to taste.
- Divide roasted veggies between bowls.
- Top with shrimp saganaki.
- Sprinkle over feta.
If you've opted for double shrimp, cook it in the same way the recipe instructs you to cook the regular portion of shrimp.
